P.O. Box 696
■
Louisville, KY 40201
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Toll-free: 1-800-814-2028
■
Local: 502-778-2791
■
Quote & Order Fax: 1-800-444-0602
a division of ITW Food Equipment Group LLC
F45330 (04/13)
NOTE: In line with its policy to continually improve its products, Vulcan reserves the right to change materials and specications without notice.
RESTAURANT RANGES
ENDURANCE GAS RESTAURANT RANGE
36" GRIDDLE
36" WIDE GAS RANGE
TOP
CONFIGURATION
MODEL
NUMBER
DESCRIPTION
TOTAL INPUT
BTU / HR
SHIPPING WEIGHT
LBS / KG
36S-36GN 1 Standard Oven / 36" Griddle / Natural Gas 95,000 610 / 277
36S-36GP 1 Standard Oven / 36" Griddle / Propane 95,000 610 / 277
36C-36GN
1 Convection Oven / 36" Griddle / Natural Gas
95,000 660 / 299
36C-36GP
1 Convection Oven / 36" Griddle / Propane
95,000 660 / 299
This appliance is manufactured for commercial use only and is not intended for home use.
INSTALLATION INSTRUCTIONS
5. Clearances Rear Sides
Combustible 6" 10"
Standard Oven Non-combustible 0" 0"
Convection Oven Non-combustible Min. 4" 0"
6. For proper combustion, install equipment on adjustable
legs or casters provided with unit.
NOTE: In line with its policy to continually improve its product,
Vulcan reserves the right to change materials and specications
without notice.
Specify type of gas when ordering.
Specify altitude when above 2,000 feet.
1. A pressure regulator sized for this unit is included. Natural
gas 5.0" W.C., propane gas 10.0" W.C.
2. Gas line connecting to range must be
3
⁄
4
" or larger. If exible
connectors are used, the inside diameter must be
3
⁄
4
" or larger.
3. An adequate ventilation system is required for commercial
cooking equipment. Information may be obtained by writing
to the National Fire Protection Association, 1 Batterymarch
Park, Quincy, MA 02269, www.NFPA.org. When writing, refer
to NFPA No. 96.
4. These units are manufactured for installation in accordance
with ANSZ223.1A (latest edition), National Fuel Gas Code.
Copies may be obtained from The American Gas Association,
400 N Capitol St. NW, Washington, DC 20001, www.AGA.org.
